This soup is tasty and good for you. The roasted cauliflower gives it a rich flavor, and the chickpeas are full of protein.
Ingredients: 1 medium cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 tsp cumin powder. 1 tsp coriander powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp fresh lemon juice. 2 cups water. Fresh parsley for garnish.
Instructions: Preheat oven to 400F 200C. Toss cauliflower florets and chickpeas with olive oil on a baking sheet. Roast in the oven for 25-30 minutes or until golden brown and tender, stirring halfway through. In a large pot, saut chopped onion and minced garlic until softened. Add roasted cauliflower and chickpeas to the pot. Pour in vegetable broth, cumin powder, coriander powder, smoked paprika, salt, and pepper. Simmer for 15-20 minutes to let flavors meld. Use an immersion blender to puree the soup until smooth. Stir in fresh lemon juice and water to achieve desired consistency. Simmer for an additional 5-10 minutes, adjusting seasonings if needed. Serve hot, garnished with fresh parsley. Enjoy your hearty Roasted Cauliflower & Chickpea Soup!
Prep Time: 15 minutes
Cook Time: 45 minutes
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